Chef Brandon Mitchell is self-taught, though he was mentored by some of our greatest local chefs. Chef Brandon enjoys teaching others. His passion and talent for creating great recipes has given him insight and confidence that he loves to share; he tells his students “Don’t be afraid to make mistakes. It’s just food.”
Salmon lemon pepper seasoning:
» Zest of 1 Lemon
» 1 tbsp Dry Thyme
» 1 tbsp Sea Salt (fine)
» 1 tbsp Black Pepper
» Pinch of Red Chili Flake
Mix well. Let sit at room temperature over night.
Rissoto
» ¼ cup Unsalted Butter
» 1 tsp Sea Salt
» ½ ea Yellow Onion, minced
» 1 tbsp Garlic, minced
» 1 cup Arborio Rice
Sauté in stock pot until the onions become tranclucent and the Arborio begins to brown slightly.
Add:
» 1 tsp Chili Powder
» 1 tsp Cumin
» 1 tsp Coriander
» 1 tsp Paprika
» 2 cups Light Chicken Stock
Simmer for 10 min or until stock has been absorbed by half.
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Add:
» 1/2 cup Canned Black Beans
» 1/2 cup Canned Corn
» 6 oz can of Roasted Green Chilis, minced.
Continue to stir this mixture every minute or so until all the liquid has been absorbed then add ¼ cup chopped cilantro. Salt to taste. Serve and enjoy.
Asparagus
Simply season with salt, pepper and garlic powder. Bake at 350 until softened
Salmon
Dust salmon with lemon pepper
In a well seasoned cast iron sear the inside of your fillet flip it and immediately transfer to an oven that has been preheated to 350. Bake for 6 minutes or until internal temperature reaches 120 degrees.
As Featured In: Summer/Fall 2014